The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef,Goat Meat,and Pork as Potential Sources of Human Exposure in Kisumu City,Kenya

Roasted meat is known to be a major source of human exposure to PAHs. The contribution of direct-heat charcoal-roasted, electric- oven grilled, and shallow-pan fried meat to human exposure in Kisumu City was not known although the three modes of cooking meat are very prevalent. This study analyzed the concentrations of the PAHs in raw beef, goat meat, and pork, investigated the effect of direct-heat charcoal roasting, electric-oven grilling, and shallow-pan frying on these concentrations, and compared their concentration levels with international standards for foods in order to assess the potential risks to consumers. Samples were taken from three popular meat-roasting hotels within Kisumu City, Kenya. Extraction of PAHs was done using liquid-liquid partition after saponification with alcoholic potassium hydroxide followed by clean-up on a silica gel column and final analysis by gas chromatography-mass spectrometry (GC-MS). Roasting and shallow-pan frying introduced new PAHs and significantly (P ≤ 0.05) increased the concentrations of those existing in raw meat. Direct-heat charcoal roast beef had 5 new PAHs and a total mean PAH content of 17.88 μg/kg, compared with a mean of 1.39 μg/kg for raw beef, with the potent dibenz(a,h)anthracene also being detected. Direct-heat charcoal roasted goat meat had three new PAHs and a total mean PAH content of 4.77 μg/kg, compared with a mean of 2.13 μg/kg in raw meat, with the potent benzo(a)pyrene concentration being 8.84% of the total mean PAH. Fried pork had 7 new PAHs and a total mean PAH content of 3.47 μg/kg, compared with a mean total of 0.17 μg/kg, detected in the raw meat. Roast beef had the highest individual PAH concentration (5.03 μg/kg) and highest total PAHs concentration (17.88 μg/kg), both being higher than acceptable EU limits. The PAHs from local raw and cooked meat were characterized and quantified for the first time in Kisumu City and the study therefore provided the needed baseline data on PAHs in raw and cooked meat.     

皖西地区田间持水量分布特征研究与应用

文章根据皖西地区地理特征和不同种类土壤分布,选取了山区、丘陵区和平原区具有代表性的土壤监测点,采取改进的沙箱渗透法开展田间持水量及其分布特征实验研究,给出了成果。     

RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET-STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE

The effects of heat treatment and incubation temperature on the rheological and microstructural properties of yogurt were studied. A central composite experimental design and response surface methodology were used for data analysis. The rheological properties were determined by dynamic low amplitude oscillation and the amount of spontaneous whey separation was quantified by the volumetric flask test. Confocal scanning laser microscopy was used to examine the gel structure. The storage moduli of yogurts increased with an increase in heating temperature and a decrease in incubation temperature. The maximum loss tangent value during gelation, permeability, and amount of spontaneous whey separation of yogurts increased with a decrease in heating temperature and with an increase in incubation temperature. These parameters indicated an increased possibility for rearrangements, which was confirmed by presence of large pores in the gel network. Second order polynomial models successfully predicted the effects of heating temperature and incubation temperature on the rheological properties, permeability, and whey separation of yogurts. Whey separation was negatively correlated with storage modulus ( r = -0.66), and was positively correlated with the maximum loss tangent ( r = 0.63) and permeability ( r = 0.78). This study demonstrates that weak yogurt gels, which have high loss tangent values, favor rearrangements in the network and the resulting network has larger pores (high permeability) and exhibits greater whey separation.     

多层镀镍／铬

1　概述随着我国汽车、摩托车行业迅速发展 ,对表面处理也提出新的标准 ,但采用铜 镍 铬电镀工艺远远不能满足生产发展的需要。由于铜 镍 铬体系不存在 10 0ｍＶ左右电位差 ,因而不具备电化学保护作用。因此 ,腐蚀过程一直向纵深方向进行 ,使铁基体很快腐蚀。所以要解决这一问题 ,电镀工艺必须采用多层镍体系 ,由于半亮镍和光亮镍组成的双层镍之间具有 10 0ｍＶ左右的电位差 ,因而在腐蚀过程中发挥电化学保护作用 ,要比铜 镍体系优越 ,质量要求更高的产品须采用三层镍体系 ,其实质是在半亮镍和光亮镍层之间镀一薄层 (1μｍ左右 )高硫镍 ,这…     

蓝宝石单晶光纤耐高温包层研究

光纤高温传感器是一种利用高温单晶光纤作光纤传感头进行辐射测温和控制的新型传感器。在恶劣环境下 ,单晶光纤的表面完整性易受到破坏 ,影响光纤的传输性能 ,必须对光纤采取一定的保护措施。本文介绍了用溶胶 -凝胶法对蓝宝石单晶光纤涂覆透明多晶氧化铝包层的研究背景 ,制作原理 ,实验过程和结果分析。     

不同容器贮藏对普洱熟茶品质的影响

目的 探究不同容器贮藏对普洱熟茶品质的影响。方法 以绵纸对照, 选择纸箱、木箱、陶罐、铁罐4种容器对普洱熟茶进行12个月的贮藏。通过感官审评、香气成分测定和理化分析比较贮藏过程中普洱熟茶的品质变化。结果 贮藏过程中, 不同容器贮藏对普洱熟茶感官品质影响较大, 其中, 陶罐和木箱贮藏后普洱熟茶陈香馥郁; 陶罐贮藏后滋味甜醇; 不同容器贮藏的普洱熟茶香气组分的组成差异较大; 贮藏过程中, 不同容器贮藏对普洱熟茶呈味物质变化差异较大, 贮藏12个月后, 其中, 陶罐中普洱熟茶的可溶性糖、氨基酸含量最高, 咖啡碱含量最低, 与感官滋味有纯甜味相一致, 铁罐中普洱熟茶的茶多酚、儿茶素、黄酮、茶黄素含量升高, 可溶性糖的含量降低, 导致滋味出现粗、涩。结论 在贮藏过程中茶样之间的品质变化差异显著, 12个月之内存放普洱熟茶品质最优的贮藏容器为陶罐, 但长期贮藏普洱熟茶的容器选择需要进一步研究。